Roasted Tomato Polenta Tart

Ingredients

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• Vegetable Stock Vegetable Stock 1 litre 4 cups
• Polenta Polenta 160g 1 cup
• Nutritional Yeast Nutritional Yeast 1.5 tbsp 1/4 cup
• Thyme Thyme 1 tbsp 1 tbsp
• Olive Oil Olive Oil 60ml 1/4 cup
• Garlic Garlic 3 cloves 3 cloves
• Spinach Spinach 500g 1.1 lbs
• Ground Nutmeg Ground Nutmeg 1/4 tsp 1/4 tsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Mixed Cherry Tomatoes Mixed Cherry Tomatoes 350g 2 & 1/3 cups

Instructions

1. 1.Preheat oven to 200ºC and grease a 20cm loose-bottomed tart pan.
2. 2.Add vegetable stock to a saucepan over medium heat and reduce to simmer.
3. 3.Gradually add polenta, whisk until combined, then stir occasionally for 10min or until slightly thickened.
4. 4.Add nutritional yeast and thyme and cook, stirring for 2min or until combined.
5. 5.Pour polenta mixture into the greased tart pan and set aside.
6. 6.Place tomatoes on a parchment lined baking sheet and drizzle with 1 tbsp olive oil.
7. 7.Bake polenta crust and tomatoes for 15 - 20min or until polenta is set, light golden, and crisp on the outside, and tomatoes are just starting to fall apart.
8. 8.Meanwhile, heat the remaining 2 tbsp olive oil in a skillet, sautee garlic until fragrant, stir in spinach and cook, stirring frequently until wilted. Season with nutmeg, salt and pepper and set aside.
9. 9.After 20min, remove polenta crust and tomatoes from oven (leave oven on).
10. 10.Scoop spinach mixture onto polenta base and spread around with the back of a spoon until mostly covered.
11. 11.Arrange tomatoes on top of spinach, drizzle with olive oil and bake for a further 5 to 10min to warm through.
12. 12.Garnish with fresh thyme sprigs, cut into wedges and serve.

Nutritional Information

• Calories:
  115
• Fat:
  9g
• Sodium:
  967mg
• Carbs:
  8g
• Sugar:
  3g
• Protein:
  4g